The United States

of

Bacon

Despite its popularity, bacon is not one-fat-fits-all. Every smokehouse has its own cure with varying degrees of saltiness and sweetness. But bacon also has regional characteristics, and different geographies make for different smokes—from New England corncob and mid-western apple trees to the hickory wood of the south. And while there are countless varieties, here are some smokehouses that ship to your door. - Francine Maroukian